Program Proposal Associate in Applied Science in Culinary Arts Maysville Community and Technical College June 17, 2011
Kentucky Community and Technical College System Proposal for Initiation of a New Degree/Diploma Program Associate in Applied Science Culinary Arts - 1205037029 Credential to be Awarded Program Name Option (s): (if applicable) Culinary Arts Degree Option - 120503702 Food and Beverage Management Degree Option - 120503703 Catering and Personal Chef Degree Option - 120503701 Diplomas: Culinary Arts - 1205034029 Food and Beverage Management - 1205034039 Catering and Personal Chef - 1205034019 Certificates: Advanced Catering - 1205033079 Advanced Culinary Arts - 1205033049 Food and Beverage Management - 1205033039 Advanced Food and Beverage Management - 1205033089 Maysville Community and Technical College College Fall 2011 Proposed Starting Date CIP Code 12.0503 CIP Taxonomy Title Culinary Arts/Chef Training College President/CEO Date 2
3
Kentucky Community and Technical College System Board of Regents Academic Affairs and Curriculum Committee New Program Proposal Evaluation Format I. Program Description A. Does the proposal include a program description including the program s goal(s) and the role of program graduates? (If program graduates are prepared to fill a number of different positions, a list of specific kinds of jobs for which graduates are qualified should be included.) Yes (pages 16, 36) B. Does the proposal identify the program competencies (tasks)? Yes (pages 24-32) C. Is there an approved curriculum for this program in the KCTCS program inventory, i.e., is the program already offered by at least one other college? Yes (pages 16 22, 37) D. If this is a program with multiple options, is it clear which option(s) will be offered and that the option(s) to be offered is/are needed for meeting workforce needs? Yes (pages 16-22) E. Is the proposed curriculum consistent with the program definitions in the KCTCS Policy on Collaborative Program Development approved by the Board of Regents? (See attachments.) Yes (pages 37-39) F. Does the proposal demonstrate that development of the new curriculum was driven by local, regional, or national factors? Yes (pages 12-13) G. Does the proposed program avoid all unnecessary duplication? Yes (page 38) 4
H. Is there evidence (e.g. letters of support from other institutions, meeting notes from collaborative meetings regarding the program, draft articulation agreements) of optimal intra- and inter-institutional collaboration as specified in the KCTCS Policy on Collaborative Program Development? Yes (appendix) I. Was consideration given to the potential for delivery of all or part of the proposed program by distance learning technologies? Yes (page 33) II. Program Objectives A. Does the program proposal provide evidence of strong and compelling community/workforce needs that would be met by this program? (e.g. surveys of potential employers, letters from business and industry, advisory committee minutes Yes (page 36, appendix) B. Is sound rationale provided to justify projected student enrollment/completion rates? Yes (page 39) C. Is there evidence that a program advisory committee has been established for this program including a list of committee members and their addresses? Yes (page 34, appendix) D. If professional programmatic accreditation is available for this program, will accreditation be sought for this program? Yes (page 23) E. If optional programmatic accreditation is not planned, is the justification for not seeking accreditation sufficient? N/A III. Program Evaluation A. Is it clear how program evaluation will be used for continuous program improvement? Yes (page 33) 5
B. Are both short-term and long-range goals addressed (e.g. matching graduation rates with workforce needs)? Yes (page 36,39) IV. Program Resources A. Are the needed facilities available to support this program? Yes (page 40) B. If new funding is required, has the proposal explained how the program will be supported? Yes (page 45) C. If reallocated funds are being used to support the program, will other programs/services be negatively affected? (The source of internally reallocated funds should be clearly identified.) N/A D. Does the proposal provide for an adequate number of qualified faculty? Yes (page 47) New Program Proposal Evaluation Form 9/30/03 6
7
EXECUTIVE SUMMARY Associate in Applied Science in Culinary Arts Maysville Community and Technical College A Proposal for Initiation of a New Degree Program Mission, Influence, Organization The proposed Associate in Applied Science in Culinary Arts is consistent with System and institutional missions. The goals of the Kentucky Community and Technical College System (KCTCS) and Maysville Community and Technical College (MCTC) are to provide high quality, affordable, accessible, and inclusive postsecondary education and training resulting in a positive contribution to the economic vitality of the region and enhanced quality of life for the citizens. Program Description The 60-67 credit hour AAS in Culinary Arts program is designed to prepare students for careers in Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing, and culinary fundamentals. Students work in commercial kitchen/laboratory and dining room through the course of study. The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation. Supportive Data There are currently no Culinary Arts programs within a 60-mile radius of the Maysville Campus of Maysville Community and Technical College (MCTC). Our region has requested this program; through a national grant the city of Maysville has had the opportunity to renovate a historic building for the purpose of culinary instruction. According to the Kentucky Occupational Outlook to 2018, food service and food preparation will rank as the third largest employment field in the Commonwealth. A needs analysis conducted by MCTC indicated a projection of over 150 new hires in the next five years. The needs analysis indicated that the majority of employers in the service region would be willing to pay higher wages to a graduate of the Culinary Arts program. Students who graduate the Culinary Arts program may enter the workforce as food service and preparation professionals in such fields as cooks, food service management, caterers, catering 8
assistants, chefs, etc. According to the U.S. Bureau of Labor Statistics, nationally the employment of cooks and food preparation workers is expected to increase by six percent over the 2008 18 decade, adding 191,500 new jobs. The enjoyment of eating out and a preference for ready-made meals from a growing population will cause employment of these workers to increase. In response, more restaurants will open; and nontraditional food service operations, such as those found inside grocery and convenience stores, will serve more prepared food items. Other places that have dining rooms and cafeterias such as schools, hospitals, and residential care facilities for the elderly will open new or expanded food service operations to meet the needs of their growing customer base. Resources Maysville Community and Technical College is currently approved to offer certificates and has facility space, equipment, and resources to implement the program. No additional funding is required. Conclusion The proposed program is consistent with the missions of KCTCS and MCTC. There is an approved curriculum for the program. Local and state needs support the program s establishment. Current resources are available to implement the program. Approval of this program will assist the college in meeting local and state needs. 9
Table of Contents Proposal for Initiation of a New Degree/Diploma Program ------------------------------------ 2 New Program Proposal Evaluation Format ------------------------------------------------------- 4 Executive Summary ---------------------------------------------------------------------------------- 8 I. Mission, Influence, Organization 1.01 Consistency with Mission ---------------------------------------------------------- 12 1.02 Internal/External Influences-------------------------------------------------------- 12 1.03 Relationship to Organizational Structure ---------------------------------------- 14 II. III. IV. Program Description 2.01 Curriculum---------------------------------------------------------------------------- 16 2.02 Didactic/Clinical Relationship ----------------------------------------------------- 22 2.03 Accreditations/Certifications ------------------------------------------------------ 23 2.04 Admission Criteria/Standard Procedures----------------------------------------- 24 2.05 Objectives/Evaluation Scheme ---------------------------------------------------- 24 2.06 Advisory Committee ----------------------------------------------------------------- 34 2.07 Plans for Articulation/Transfer Cooperation ------------------------------------- 34 Supportive Data 3.01 Workforce Requirements------------------------------------------------------------ 36 3.02 Similar Programs in Kentucky ----------------------------------------------------- 36 3.03 Comparative Programs in Other States ------------------------------------------- 38 3.04 Enrollment/Productivity ------------------------------------------------------------- 38 Resources 4.01 Resources Required ------------------------------------------------------------------ 40 4.02 Expenditures -------------------------------------------------------------------------- 41 4.03 Source of Revenues ------------------------------------------------------------------ 41 Form 1 Departmental Expenditures Form 2 Amount and Sources of Revenue Form 3 Faculty Vita Appendix --------------------------------------------------------------------------------------------- 50 10
11
I. Mission, Influence, Organization 1.01Consistency with Mission State the relevance of this program to the institution s mission and to its longrange instructional plan. The mission of Maysville Community and Technical College (MCTC) is: To challenge learners through educational courses that will lead to credentials in certificates, diplomas and associates degrees to accomplish their educational, career, and personal development goals by Providing arts and science courses and associate degrees for transfer to baccalaureate institutions. Offering technical degrees, diplomas, certificates and courses for employment and career advancement. Providing developmental education and adult education offerings. Delivering workforce training and services to support personal enrichment, community development and economic viability. Providing academic and student support to enhance student learning. The Associate in Applied Science in Culinary Arts is compatible with and complementary to the mission of MCTC. It will offer a career-oriented associate degree designed to prepare students for immediate professional employment. There are no comparable programs offered within a sixty-mile radius of the central Maysville Campus of MCTC. This creates a new opportunity for learners in our service area to help them accomplish their culinary career goals. The community that MCTC serves has shown a strong desire and support for a Culinary Arts program and the industry is poised for strong growth in the next five years. 1.02 Internal/External Influences a. Briefly describe any identified institutional, local, and regional needs to which the proposed program would be responsive (do not include workforce data). Maysville Community and Technical College currently offers three certificates in food service technology. There is a diversity of restaurants and food service industries within the seven county district our college serves. Many of the businesses in this service area have a desire to hire students who have been trained on a higher level; students who have more extensive experience and training. This could only be offered with the additional certificates, diplomas and associate degrees that are offered in the KCTCS catalog. By offering these credentials our students will be elevated to higher academic standards and skill levels which will allow them to improve their qualifications. This will result in better trained culinary students who will receive better jobs in the regional food service industries. Businesses will then be able to hire individuals with the preparation they desire. 12
There are several counties within our service area that partner with high schools and technical schools. We have established multiple dual-credit and articulation agreements which benefit students completing classes with similar competencies to college courses. An example of our program s implementation would include area high schools currently teaching classes relating to culinary arts. Our program coordinator would meet with instructors from high schools or area technology centers to determine if the same competencies and criteria are being met between the college courses we teach and the classes they teach. If competencies can align and both institutions agree to a set list of criteria, a Memorandum of Agreement will be established and the students can potentially earn college credit from these classes. We currently have agreements with some districts: Ohio Valley, Bath County Schools, Fleming County Schools, and fifteen other schools - which is promising. When MCTC can offer an Associate in Applied Science in Culinary Arts degree, we will have a broader course listing. This will create even larger numbers and opportunities for students and instructors who have the desire to pursue these endeavors. b. Describe any exceptional circumstances that favor the development of this program. MCTC is currently leasing a building to teach the classes in the certificate programs. As this program grows and the interest increases each semester, facility needs will also increase. The city of Maysville supports this program and is providing a historical building in downtown Maysville, which is currently being renovated to house the Culinary Arts Program. In addition to providing more space and an up-to-date facility, this building will allow students to learn experientially. The students who participate in culinary arts classes will be able to work in a full-service food production kitchen which will be open to the public as well as a functioning street-side bakery. These features will provide the opportunity for students to practice the art and science theories and concepts, to apply these elements to potential customers and clients within our community, and for the college to showcase the culinary arts. c. Identify current issues and anticipated trends that are likely to impact the proposed program and describe the expected impact. The local area surrounding the Maysville Campus of MCTC is projected to show a growth in the food services industry over the next five years. This projected growth has caused local food service owners and managers to call for more highly trained and knowledgeable food workers. This makes our institution vital to fulfilling these needs. The growth in the industry will allow culinary arts graduates with associate degrees to find employment with higher wages and these partnerships will be advantageous to the community. 13
There is a diverse selection of food service businesses in our surrounding counties that have hired MCTC students. They have been very satisfied with the skills MCTC students have acquired and executed after being trained in their culinary course work. The management within these food service organizations has stated the importance of education within this vocation. They prefer to hire individuals who have training within the culinary profession and understand that these individuals have more professionalism and are better prepared to successfully execute job duties if they have a strong educational background in the field. Mason County s central location helps the local economy by attracting individuals from neighboring areas. The restaurants and food service industries have continued to attract individuals who have a desire to support the local economy by staying closer to home. People are supporting leisurely activities that may be more reasonable if they are offered in this area instead of traveling longer distances. 1.03 Relationship to Organizational Structure Describe the placement of the program within the institution s department/division structure. The Culinary Arts Program will be part of the Business and Related Technology Division within the MCTC organizational structure. A full-time coordinator for the program will be hired to begin in the fall, 2011 semester. 14
15
II. Program Description 2.01 Curriculum a. Include the catalog description and curriculum of the proposed program and indicate the semester by semester sequence of courses taken by a typical student to complete the program. The program description as found in the KCTCS catalog: The KCTCS Culinary Arts program is designed to prepare students for careers in the Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, and purchasing and culinary. Students work in commercial kitchen/laboratory and dining room through the course of study. The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation. AAS Culinary Arts General Education Mathematics 3 Science 3 Social Interaction 3 Heritage/Humanities 3 Writing/Accessing Information. 3 Oral Communication 3 Required General Education Hours 18 Culinary Arts Technical Core CUL 100 Introduction to Culinary Arts OR 2 CUL 105 Applied Introduction to Culinary Arts (2) CUL 111 Garde Manger 4 CUL 200 Sanitation and Safety 2 CUL 211 Basic Food Production 4 CUL 215 Basic Baking 4 CUL 230 Basic Nutrition OR 3 NFS 101 Human Nutrition and Wellness (3) CUL 240 Meats, Seafood, and Poultry 4 CUL 270 Human Relations Management 3 CUL 280 Cost and Control 3 CUL 290 Front of the House OR 3 CUL 285 Front of the House/Catering (4) 16
Computer Literacy* 0-3 Required Technical Core Hours 32-36 *Computer Literacy must be demonstrated either by competency exam or by completing a computer literacy course. Culinary Arts Degree Option General Education 18 Technical Core 32-36 CUL 220 Advanced Baking and Pastry Arts 4 CUL 260 International Cuisine 4 CUL 298 Culinary Arts Practicum Experience OR 2-3 CUL 299 Culinary Arts Cooperative Education Experience (2-3) Total Hours 60-65 Food and Beverage Management Degree Option General Education 18 Technical Core 32-36 BAS 160 Introduction to Business 3 BAS 170 Entrepreneurship OR 3 BAS 283 Principles of Management (3) BAS 282 Principles of Marketing 3 CUL 298 Culinary Arts Practicum Experience OR 2-3 CUL 299 Culinary Arts Cooperative Education Experience (2-3) Total Hours 61-66 Catering & Personal Chef Option General Education 18 Technical Core 32-36 CUL 220 Advanced Baking and Pastry Arts 4 BAS 170 Entrepreneurship AND 3 CUL 295 Doing Business as a Personal Chef OR 3 BAS 160 Intro. to Business AND (3) BAS 283 Principles of Management (3) CUL 298 Practicum Experience OR 2-3 CUL 299 Cooperative Education (2-3) Total Hours 62-67 Diploma: Culinary Arts General Education* Area 1 Writing/Accessing Information, Oral Communications, Humanities, or Heritage 3 Area 2 Social Science, Behavioral Science, Natural/Applied Science, or Mathematics 3 6 17
* If a diploma is sought, two of the three following courses may be used for the six (6) hours general education. These courses will not count toward the AAS degree: WPP 200 Workplace Principles OR 3 EFM 100 Personal Financial Management (3) TEC 200 Technical Communications 3 Technical or Support Courses Technical Core 32-36 CUL 220 Advanced Baking and Pastry Arts 4 CUL 260 International Cuisine 4 CUL 298 Culinary Arts Practicum Experience OR 2-3 CUL 299 Culinary Arts Cooperative Education Experience (2-3) Technical/ Support Total 42-47 Total Hours for Culinary Arts Diploma 48-53 Diploma: Food and Beverage Management General Education* Area 1 Writing/Accessing Information, Oral Communications, Humanities, or Heritage 3 Area 2 Social Science, Behavioral Science, Natural/Applied Science, or Mathematics 3 6 * If a diploma is sought, two of the three following courses may be used for the six (6) hours general education. These courses will not count toward the AAS degree: WPP 200 Workplace Principles OR 3 EFM 100 Personal Financial Management (3) TEC 200 Technical Communications 3 Technical or Support Courses Technical Core 32-36 BA 160 Introduction to Business 3 BA 170 Entrepreneurship OR 3 BA 283 Principles of Management (3) BA 282 Principles of Marketing 3 CUL 298 Culinary Arts Practicum Experience OR 2-3 CUL 299 Culinary Arts Cooperative Education Experience (2-3) Technical/Support Total 43-48 Total Hours 49-54 18
Diploma: Catering & Personal Chef General Education* Area 1 Writing/Accessing Information, Oral Communications, Humanities, or Heritage 3 Area 2 Social Science, Behavioral Science, Natural/Applied Science, or Mathematics 3 6 * If a diploma is sought, two of the three following courses may be used for the six (6) hours general education. These courses will not count toward the AAS degree: WPP 200 Workplace Principles OR 3 EFM 100 Personal Financial Management (3) TEC 200 Technical Communications 3 Technical Core 32-36 CUL 220 Advanced Baking and Pastry Arts 4 BAS 170 Entrepreneurship AND 3 CUL 295 Doing Business as a Personal Chef OR 3 BAS 160 Intro. to Business AND (3) BAS 283 Principles of Management (3) CUL 298 Practicum Experience OR 2-3 CUL 299 Cooperative Education (2-3) Technical Support Total 44-49 Total Hours 50-55 Certificates: Fundamentals of Culinary CUL 100 Introduction to Culinary Arts OR 2 CUL 105 Applied Introduction to Culinary Arts (2) CUL 111 Garde Manger 4 CUL 200 Sanitation and Safety 2 CUL 211 Basic Food Production 4 CUL 215 Basic Baking 4 Total Hours 16 Catering CUL 100 Introduction to Culinary Arts OR 2 CUL 105 Applied Introduction to Culinary Arts (2) CUL 111 Garde Manger 4 CUL 200 Sanitation and Safety 2 CUL 215 Basic Baking 4 CUL 285 Front of the House/Catering 4 Total Hours 16 Advanced Catering Catering Certificate 16 19
CUL 211 Basic Food Production 4 CUL 220 Advanced Baking and Pastry Arts 4 CUL 240 Meats, Seafood, Poultry 4 CUL 260 International Cuisine 4 CUL 270 Human Relations Management 3 CUL 280 Cost and Control 3 BAS 170 Entrepreneurship OR 3 BAS 160 Introduction to Business AND (3) BAS 283 Principles of Management (3) Total Hours 42-44 Culinary Arts Culinary Arts Technical Core 32-36 Total Hours 33-36 Advanced Culinary Arts Culinary Arts Technical Core 32-36 Culinary Arts Degree Option 10-11 Total Hours 44-47 Food and Beverage Management CUL 100 Introduction to Culinary Arts OR 2 CUL 105 Applied Introduction to Culinary Arts (2) CUL 200 Sanitation and Safety 2 CUL 211 Basic Food Production 4 CUL 215 Basic Baking 4 CUL 240 Meats, Seafood, and Poultry 4 CUL 270 Human Relations Management 3 CUL 280 Cost and Control 3 BAS 160 Introduction to Business 3 BAS 282 Principles of Marketing 3 BAS 283 Principles of Management 3 Computer Literacy* 0-3 Total Hours 31-34 *Computer Literacy must be demonstrated either by competency exam or by completing a computer literacy course. Advanced Food and Beverage Management CUL 100 Introduction to Culinary Arts OR 2 CUL 105 Applied Introduction to Culinary Arts (2) CUL 111 Garde Manger 4 CUL 200 Sanitation and Safety 2 CUL 211 Basic Food Production 4 CUL 215 Basic Baking 4 CUL 230 Basic Nutrition OR 3 20
NFS 101 Human Nutrition and Wellness (3) CUL 240 Meats, Seafood, and Poultry 4 CUL 270 Human Relations Management 3 CUL 280 Cost and Control 3 CUL 285 Front of the House/Catering OR 4 CUL 290 Front of the House (3) BAS 160 Introduction to Business 3 BAS 170 Entrepreneurship OR 3 BAS 283 Principles of Management (3) BAS 282 Principles of Marketing 3 CUL 298 Culinary Arts Practicum Experience OR 2-3 CUL 299 Culinary Arts Cooperative Education Experience (2-3) Total Hours 44-46 Culinary Arts Professional Development Students may choose 12 credit hours from any Culinary Arts courses* 12 Total Hours 12 *Prerequisites apply Additional Course CUL 297 Selected Topics in Culinary Arts 1 6 Typical Semester by Semester Outline for Associate Degree in Culinary Arts YEAR ONE Fall Semester: CUL 100 Fundamentals of the CA Profession 2 CUL 200 Sanitation and Safety 2 CUL 215 Basic Baking 4 CUL 111 Garde Manager 4 General Education 3 Total Hours 15 Spring Semester: CUL 230 Basic Nutrition 3 CUL 211 Basic Food Production 4 CUL 240 Meats, Seafood and Poultry 4 General Education 3 Total Hours 14 Summer Semester: General Education 3 Computer Literacy 3 Total Hours: 6 21
YEAR TWO Fall Semester: CUL 260 International & Classical Cuisine 4 CUL 270 Human Relations Management 3 CUL 220 Advanced Baking and Pastry Arts 4 General Education 3 Total Hours: 14 Spring Semester: CUL 280 Cost and Control 3 CUL 290 Catering 4 CUL 298 CA Practicum 3 General Education 3 General Education 3 Total Hours: 16 Total Program Hours: 65 b. Designate with an asterisk those courses, which are required. 2.02 Didactic/Clinical Relationship a. If a clinical/experiential component is part of the curriculum, provide evidence which demonstrates that clinical sites are sufficient, available, and appropriate to meet the program needs. Examination of the Culinary Arts curriculum shows that most courses are a blend of classroom and lab instruction. Culinary Arts aim toward of blend of one-third lecture/demonstration and two-thirds hands-on lab. The purpose of these hands-on activities ties directly to the attainment and mastery of measurable tasks. The tasks are specific to each course and remain consistent and complementary throughout the program curriculum. They are reviewed annually and are approved by the advisory committee set up for the program. The tasks are also approved by the culinary arts curriculum committee at the state level and coincide with the task requirements of the American Culinary Federation Educational Institute. An integral part of the culinary arts didactic relates to the ongoing fieldwork performed by students during each semester of enrollment in the program. The mastery of basic skills requires the hands-on application of techniques and the application of theory in actual real working environments. There are numerous intangibles that cannot be learned in controlled, on-campus lab environments. Each student completing the culinary arts program will spend part of each semester in a functional work environment related to a major area of study within the program. Each student must also complete a required co-op as part of the curriculum 22
requirements. Maysville Community and Technical College has both faculty and administrative personnel assigned to assist students in securing an appropriate work site to complete the co-op portion of this program. a. Discuss the nature, location, and availability of experiential/coop/practicum opportunities required by the program. The culinary arts program will use a number of food and beverage operations sites with the primary location of clinical work being the newly renovated facility in downtown Maysville used for the Culinary Arts Program. Additional sites will be used with a strong emphasis of working with advisory board members who operate applicable food and beverage operations to ensure a consistent focus on the programs primary goals and objectives. The approach used will mirror the same as found in the health-related clinical labs and co-ops. Industries participate in the field lab environments will not pay the students. Co-ops may or may not be paid based on individual company policies and procedures. Other programs at Maysville Community and Technical College have experienced the effects of the business cycles as they relate to the availability of co-op positions. During expanding business cycles a particular employer may take as many as five to eight co-op students. In less than attractive parts of the business cycles, the same company may take none or only one or two. These types of business cycles will not have an impact on the field lab environments since the host company provides student learning environments with no employment cost absorbed by the company. Business cycles will however affect the learning environment of the field labs since low business volume periods do decrease the opportunities for hand-on participation and observation and they will have a direct impact on paid co-ops opportunities. Under the culinary arts program, in addition to field lab experience, students must also complete a 240 hour co-op assignment. The co-op course will result in three credit hours upon successful completion. 2.03 Accreditations/Certifications a. If professional program accreditation is available for this program, will accreditation be sought? The American Culinary Federation is the primary accrediting body for the culinary arts profession. One of the Culinary Arts Program objectives will be to receive the ACF accreditation within the next five years. b. If optional program accreditation is not planned, is the justification for not seeking accreditation sufficient? N/A 23
2.04 Admission Criteria/Standard Procedures a. List and describe any program admission or transfer criteria, standards, or procedures, which are more specific than published institution-wide admission or transfer criteria, standards, or procedures. Students admitted to the program must meet Maysville Community and Technical College requirements. Students may take the general education courses concurrent with the Culinary Arts courses. The Associate in Applied Science in Culinary Arts will be awarded by the KCTCS system. b. State any program provisions for advanced placement. Students may request credit for most technical college courses by successfully completing the American Culinary Federation certification testing series. Students may also request Credit for Prior Learning through the approved MCTC Credit for Prior Learning processes. 2.05 Objectives/Evaluation Scheme a. List the competencies the student will have upon completion of the program. AAS in Culinary Arts General Education Competencies: I. Communicate Effectively 1. Read and listen with comprehension. 2. Speak and write clearly using standard English. 3. Interact cooperatively with others using both verbal and non-verbal means. 4. Demonstrate information processing through basic computer skills. II. Think Critically 1. Make connections in learning across the disciplines and draw logical conclusions. 2. Demonstrate problem solving through interpreting, analyzing, summarizing, and/or integrating a variety of materials. 3. Use mathematics to organize, analyze, and synthesize data to solve a problem. III. Learn Independently 1. Use appropriate search strategies and resources to find, evaluate, and use information. 2. Make choices based upon awareness of ethics and differing perspectives/ideas. 3. Apply learning in academic, personal, and public situations. 4. Think creatively to develop new ideas, processes, or products. IV. Examine Relationships in Diverse and Complex Environments 1. Recognize the relationship of the individual to human heritage and culture. 24
2. Demonstrate an awareness of the relationship of the individual to the biological and physical environment. 3. Develop an awareness of self as an individual member of a multicultural global community. Culinary Arts Option: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 8. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. Food and Beverage Management Option: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 25
8. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 10. Identify various business principles and strategies relating to management and marketing and apply those principles to food-service operations. Catering and Personal Chef Option: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 8. Apply self-management and interpersonal skills to enhance the performance as an employer, employee or team member and to contribute to the success of a foodservice operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 10. Identify various business principles and strategies relating to management and marketing and apply those principles to food-service operations. Diplomas Diplomas will address general education competencies according to general education courses chosen. I. Communicate Effectively 1. Read and listen with comprehension. 2. Speak and write clearly using standard English. 3. Interact cooperatively with others using both verbal and non-verbal means. 4. Demonstrate information processing through basic computer skills. II. Think Critically 1. Make connections in learning across the disciplines and draw logical conclusions. 26
2. Demonstrate problem solving through interpreting, analyzing, summarizing, and/or integrating a variety of materials. 3. Use mathematics to organize, analyze, and synthesize data to solve a problem. III. Learn Independently 1. Use appropriate search strategies and resources to find, evaluate, and use information. 2. Make choices based upon awareness of ethics and differing perspectives/ideas. 3. Apply learning in academic, personal, and public situations. 4. Think creatively to develop new ideas, processes, or products. IV. Examine Relationships in Diverse and Complex Environments 1. Recognize the relationship of the individual to human heritage and culture. 2. Demonstrate an awareness of the relationship of the individual to the biological and physical environment. 3. Develop an awareness of self as an individual member of a multicultural global community. Culinary Arts Technical Competencies: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 8. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 27
Food and Beverage Management Technical Competencies: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 8. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 10. Identify various business principles and strategies relating to management and marketing and apply those principles to food-service operations. Catering and Personal Chef: Technical Competencies: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 28
8. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 10. Identify various business principles and strategies relating to management and marketing and apply those principles to food-service operations. Fundamentals of Culinary Arts Certificates Upon completion of this program, the completer can: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic food and baking theories and other related theories to food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Perform effectively as a member of a food and beverage preparation and service team. Catering Upon completion of this program, the completer can: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Perform effectively as a member of a food and beverage preparation and service team. 5. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 29
Advanced Catering Upon completion of this program, the completer can: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Perform effectively as a member of a food and beverage preparation and service team. 6. Apply cost control techniques to food-service operations. 7. Apply self-management and interpersonal skills to enhance the performance as an employer, employee or team member and to contribute to the success of a foodservice operation. 8. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 9. Identify various business principles and strategies relating to management and marketing and apply those principles to food-service operations. Culinary Arts Upon completion of this program, the completer can: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 30
8. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. Advanced Culinary Arts Upon completion of this program, the completer can: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic and advanced food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Apply fundamental nutritional principles to all aspects of food production. 6. Perform effectively as a member of a food and beverage preparation and service team. 7. Apply cost control techniques to food-service operations. 8. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. Food and Beverage Management Upon completion of this program, the completer can: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 31
4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Perform effectively as a member of a food and beverage preparation and service team. 6. Apply cost control techniques to food-service operations. 7. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 8. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 9. Identify various business principles and strategies relating to management and marketing and apply those principles to food-service operations. Advanced Food and Beverage Management Upon completion of this program, the completer can: 1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments. 2. Apply basic food and baking theories and other related theories to all aspects of food preparation. 3. Contribute to the provisions of a healthy, safe and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria and other contaminants. Become ServSafe certified by the National Restaurant Association. 4. Apply knowledge of kitchen management techniques, as required to support the goals of the operation and the responsible use of resources. 5. Perform effectively as a member of a food and beverage preparation and service team. 6. Apply cost control techniques to food-service operations. 7. Apply self-management and interpersonal skills to enhance the performance as an employee and team member and to contribute to the success of a food-service operation. 8. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment. 9. Identify various business principles and strategies relating to management and marketing and apply those principles to food-service operations. Culinary Arts Professional Development Upon completion of this program, the completer can: The competencies will vary based upon the courses completed. 32